Maple Smoked Salmon with Lemon Dill Cream Cheese Spread
Ingredients:
1 Salmon Filet (skin on)
1 cup Brown Sugar
⅓ cup Kosher Salt
(3:1 ratio of sugar to salt)
Pure Maple Syrup
4oz Cream Cheese
1 Garlic Clove (½ tsp)
2 tbsp Fresh Dill Weed
¼ cup Milk
Prep:
Rinse fish filet with cold water and then pat dry
Combine brown sugar and kosher salt together and mix well to make the cure
Pour ⅓ of the cure into the bottom of a lipped glass or plastic pan
Place the fish filet, skin side down, onto the cure mixture
Brush some maple syrup onto the flesh of the filet and then add the remaining ⅔ of the cure mixture, ensuring all of the flesh is covered
Wrap the pan in plastic wrap and place it in the fridge for a minimum of 4 hours (longer if you have a bigger piece of fish)
Take the pan out of the fridge and remove plastic wrap
Rinse your fish filet and pat it dry
With a pair of needle nose pliers or tweezers, remove any pin bones
Transfer the fish filet onto a greased wire rack
Let it sit on the counter for 2 hours or until the pellicle begins to form and the fish becomes tacky/sticky to the touch
Your fish is now ready for your wood pellet grill
Cream Cheese Spread
Combine cream cheese, garlic, dill and milk into a mixing bowl
Mix well and transfer into a serving dish
Cooking:
Pit Boss Apple Blend pellets
Preheat and cook on P5/P6 Smoke Setting or 120°F-170°F Do not cook over 180°F
Place wire rack onto grill grates
Cook for 1 hour and then brush with maple syrup
Continue cooking, checking and basting every hour with maple syrup until you achieve 145°F internal temperature
Let it cool and serve with crackers, cream cheese spread and fresh dill
Serve and Enjoy!!
Thanks for watching and happy grillin'!
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